Baked Chicken Drumsticks

We don’t often get to eat or cook chicken drumsticks except we get to order from fast foods. We forget to cook them on their own sometimes, but with this simple baked recipe, we’re about to start! After a quick marinade, these drumsticks bake in the oven in no time and stay extremely tender and juicy. The high heat helps the skin get nice and crispy for a perfectly baked drumstick that only takes about 20 minutes to bake!

Flavoring options

Don’t be afraid to mix up the marinade on these drumsticks. Skip the soy sauce and add a little extra salt and taco seasoning or go for a sweet bbq profile with bbq sauce, honey, and a little olive oil to thin it out. Add a little heat with sriracha, chili garlic paste, or your favorite hot sauce.

Prep tips

The joy of a marinade is that you can prep the chicken whenever you have the chance and then when you are ready to cook the chicken. You can even make the marinade the night before and let it sit in the refrigerator overnight. Bring the chicken out about 30 minutes before you are ready to bake it so it has a little time to come to room temperature. Cooked drumsticks can be stored in an airtight container in the refrigerator for about 3 to 5 days. Reheat in the oven to help re-crisp the skin.

For an even easier cleanup line your baking sheet with aluminum foil

INGREDIENTS

1/4 c. low-sodium soy sauce

1/4 c. extra-virgin olive oil

3 cloves garlic, minced

Juice of 1 lemon

Kosher salt

Freshly ground black pepper

Pinch crushed red pepper flakes

8 chicken drumsticks (about 3 lbs.)

DIRECTIONS

In a large bowl, combine soy sauce, oil, garlic, and lemon juice. Season with salt, pepper, and a pinch of red pepper flakes. Add drumsticks and toss to coat. Refrigerate and let marinate at least 30 minutes and up to overnight.

Preheat oven to 450°. Place chicken on a large baking sheet and bake until golden and internal temperature reaches 165°, 20 to 25 minutes, flipping halfway through.